Hotel Viehhauser ****

What you can expect here with us

Whether sporty and active or simply kicking back and relaxing - we turn your holidays into an unforgettable experience. Our cozy rooms and studios, the outstanding cuisine and our appealing wellness area make our hotel a place where you feel completely at ease and at home.

How we live "organics"
Here with us at Hotel Viehhauser, products from the surrounding region and some from our own farm provide the foundation for the delicious, regional and international creations of our kitchen team. Quality and freshness, along with organic farming, are particularly important to us.

Sleeping & Living
The 8 double and 8 multi-bed rooms, available in three different sizes ranging from 20 to 32 m², as well as 4 spacious studios are all designed with soft fabrics and bright colors. The furniture focuses on warm woods, creating an atmosphere that is both relaxing and invigorating.

Culinary World
The day begins with a lavish organic breakfast buffet. A selection of freshly baked rolls, sausage, ham and a variety of cheeses, along with homemade jams, fresh fruit and crunchy wholegrain cereal all find a place on your table. In the evening, we treat our guests to a choice of 4-course dinner menus accompanied by crispy, vitamin-rich salads from the buffet. We also offer lactose- and gluten-free foods.

Activities & Recreation
IN SUMMER: An enchanted valley, the imposing peaks of the surrounding mountains, as well as the unique natural backdrop of the SalzburgerLand promise all kinds of recreation and regeneration out on extended hikes or while exploring the mountains with your entire family. Whether scrambling up hillsides, cycling, mountain biking or horseback riding, in Grossarltal everyone finds their ideal vacation activity. Close to the hotel, the youngsters are drawn by a big playground as well as a recreation facility featuring a swimming pool, soccer pitch, beach volleyball, tennis courts and mini golf.

IN WINTER: When the valley is blanketed deep in snow and the summits are cloaked in white, here at Hotel Viehhauser it is the perfect time for alpine and cross-country skiers, snowboarders, and anyone and everyone who has been eagerly awaiting wintery outdoor enjoyment.

Where to find us

Grossarltal valley is located about 70 km south of Salzburg City. Travel in via the A10 "Tauern Autobahn", then continue on the B311 to St. Johann im Pongau and turn right onto the Grossarler Landesstraße. You will reach Grossarl after about 16 km.

Schottsuppe

Salzburg recipes

Ingredients:

250 g of buttermilk curds

1 l water

150 g black bread

salt, caraway

1/8 l cream

Directions:

Cut bread into thin pieces and put in the soup pot. Whisk the curd cheese with boiling water and the spices, then allow to sit for 2-3 minutes. Gradually add the cream, then pour over the bread. Garnish with chives and serve.

Original Lungau Cheese Dumpling Soup

Salzburg recipes

Ingredients:

4 bread rolls

2 eggs

1/4 l milk

1 onion

salt, pepper, nutmeg

200 g cheese (50 g Gorgonzola, 150 g Bierkäse)

2 boiled potatoes

clarified butter

Directions:

Mix together the rolls, eggs and milk.
Dice onions and sauté, cube cheese, grate the boiled potatoes.
Mix all ingredients thoroughly, form them into balls and fry in the clarified butter (like meat balls).
Best if served in a hot, flavorful beef soup with sautéed onions (or in onion soup).

Spinach Doughnuts

Salzburg recipes

Ingredients for ca. 20-25 doughnuts:

250 g wheat flour

250 g rye flour

1 boiled potatoes

3 tbsp butter

1/8 milk

1/8 water

200 - 250 g spinach leaves

500 g marbled bacon

1 onion

garlic, salt and pepper

1/8 l sour cream

salt

lemon juice

herbs

Directions:

Quickly work the flour, the boiled and finely grated potatoes, butter, salt and the heated milk into a dough with the water. Rinse off the spinach leaves and briefly bring to a boil. Cut up bacon into chunks and render down in a pan. In the same fat, sauté the finely chopped onions, drain the fat. Add the chopped spinach leaves, cream, garlic, season with salt and pepper.

Roll out dough until 2 mm thick, cut into circles or squares and spoon some of the filling in the center. Brush edges of the dough with egg, fold over and press the edges of dough together. Deep-fry in fat and plate immediately.

Ingredients:

Ingredients:

Form balls from the dough and fry at a low temperature until golden yellow. Serve the still-hot dumplings in the beef broth.

Pinzgau Cheese Noodles

Salzburg recipes

Ingredients for 2-3 medium servings:

250 g flour, a pinch of salt

2 eggs

3 tbsp oil

ca. 1/4 l water-milk mixture

30 g butter for tossing the noodles

200 g (or more) Pinzgau cheese or Bergkäse

100 g finely diced onion

1/8 l bouillon

chives for garnish

Directions:

Mix the eggs with the milk, make a medium firm pasta dough with the flour, egg and salt. Coarsely grate the dough into the boiling salt water. Briefly allow to boil (3 min.) until the noodles float to the surface; remove and rinse off in cold water. Heat butter and lightly sauté onion in a griddle or coated frying pan, add the noodles to the pan along with the finely diced cheese.

Tip:
Sprinkle with lots of fresh chives before serving.
Goes well with green leaf salads or a glass of fresh milk.

Gastein Bauernkrapfen

Salzburg recipes

Ingredients:

500 g coarse-ground flour

2 eggs

30 g yeast

60 g butter

1 tbsp sugar

1/3 l milk

salt

rum

anis

clarified butter for frying

Directions:

Add salt to the flour and pour in a bowl, create a well in the center, sprinkle in the yeast, mix in the sugar and milk, create a smooth dough, allow to rest. Portion out the dough with a spoon, set on a flour-sprinkled cutting board, knead out by hand and again allow to rest. Gently flatten in the center, and draw outwards creating a uniform edge. Fry in the clarified butter.

We recommend eating this dish with sauerkraut. Also possible as a sweet variation eaten with jam.

Erdäpfelnidei - hashbrown potatoes with sour cream

Salzburg recipes

Ingredients for ca. 10 servings:

750 g boiled potatoes which have been passed through a sieve

250 g turnips (finely grated)

1 egg

400 g flour

salt

1/8 l sour cream

5 tbsp whipping cream

Directions:

Make a firm dough from all the listed ingredients, making finger-size noodles out of the dough. Bake in a casserole with lard until a golden yellow; pour a mixture of sour cream and whipped cream over the hot noodles, cover and allow to briefly stand in a pre-heated oven at ca. 350 - 400 F.

Serve with salad, top with fried onions if desired.

Käserahmschnitzel

Salzburg recipes

Ingredients - for 4 servings:

4 veal cutlets

8 slices of Emmental cheese

1 egg

150 g flour

150 g grated cheese

1/4 l cream

butter for frying

Directions:

Beat out the cutlets, layer with cheese, sandwich together and secure with toothpicks. Bread with flour, egg and grated cheese. Fry until golden yellow, then keep warm. Dust the pan leftovers with flour, pour in the cream and add cheese to taste. Pour the sauce over the cutlets and serve.

Directions:

For the filling, use a mincing knife to cut up the meat. Cut the potatoes into small cubes and add, pour a little meat broth onto the filling and add marjoram to taste.
For the dough, pour flour into a bowl, add salt and butter, pour in boiling water and quickly knead into a firm dough. Roll out dough into individual (25 to 30) rounded discs, add filling and fold together, firmly press the edges together and cut into uniform shapes.

Add the pasties to very hot fat and briefly fry until both sides are done. This specialty of our region's farmhouse kitchens is traditionally served during Fasching and accompanied by sauerkraut.

Beef Roulade featuring organic Pinzgau beef

Salzburg recipes

Ingredients for 4 people:

4 sirloin cutlets (ca. 600 g)

ca. 100 g smoked bacon

200 g chanterelles

3 shallots

1 carrot

1/2 onion, leek and seasonal herbs

capers, marjoram, sharp mustard, tarragon mustard

beef broth

white wine vinegar

1/8 l whipped cream

butter, pork lard

salt, pepper

Directions:

Clean the chanterelles. Cut the chanterelles, seasonal herbs (e.g. chervil, parsley) and shallots into small pieces. Toss in butter and simmer until their juices have evaporated. Allow to cool.

Tenderize the meat, spread spicy mustard on one side, place herbs, then the mushroom and a slice of ham on each. Roll up into roulades, salt and pepper the outside of the meat. Tie off the roulades.

In a pan, heat up 1 tbsp. butter and 1 tbsp. lard, brown the roulades all around. Remove the roulades from the pan, sauté a handful of finely chopped carrots, onions and leeks in the pan. Add whipping cream, 1 tbsp. tarragon mustard, 1 tbsp. diced capers, marjoram and about 1/16 l broth. Lay the roulades in the pan and, with the lid half covering the pan, braise for 15 minutes.

Remove the roulades from the juices. Add 1 tbsp. vinegar to the juices. Stir and pour through a sieve. Serve roulades with this gravy and noodles. (You may wish to season the noodles with coriander). Garnish with herbs before serving.

Lungau Schöpsernes (roast lamb)

Salzburg recipes

Ingredients - for 4 people

1.5 kg of whole lamb cut into pieces

1 onion

500 g potato

5 peppercorns

1 bay leaf

salt, pepper, garlic

a little thyme, parsley and rosemary

oil to brownHorseradish Gravy:

1/8 l broth

1/16 l milk

50 - 100 g freshly grated horseradish

bread cubes

spicesCold-stirred lingonberries:

1/3 sugar

2/3 lingonberries

Directions:

Cut up the whole lamb into small pieces using a hand cleaver (ask the butcher to do it for you) and season with salt, pepper, garlic and thyme. Chop celery, leeks, carrots, and onions into large cubes and add to meat. Wash the potatoes and cut into pieces (not too small) with the skins. Brown the meat well in a pan, then place vegetables, meat and potatoes in a roasting dish and place in pre-heated oven for approximately 2 hours at 130°C. Make sure to baste often. Spoon the meat and vegetables into a serving dish and sprinkle the meat with fresh herbs (rosemary). Strain the sauce and serve with the meat.

For the horseradish gravy: bring the broth to a boil, add horseradish to taste, stir in bread cubes and spices.

For the lingonberries: stir together the berries and sugar, until the sugar has dissolved completely. Pour into a jar, add some 80% rum, light with a match and put the lid on the jar. By doing this, the lingonberries can be preserved up to around 1 year.

Chanterelle-stuffed Potatoes

Salzburg recipes

Ingredients:

4 large potatoes (ca. 800 g)

salt

150 g chanterelles

1 tbsp sunflower oil

1 clove of garlic

2 bunch of parsley

2 dl whipped cream

4 slices of bacon

Directions:

Wash the potatoes and boil in salted water until soft.
Cut lengthwise and hollow out. Clean the chanterelles, rinse off and cut into pieces. Sauté in oil.
Press the garlic and add.
Chop up the parsley and mash up the potato which had previously been removed.
Heat up the whipping cream and add the parsley, potato filling and chanterelles. Spice well and stuff the mixture into the potato shell. Lay one slice of bacon across each and bake at 250°C until crispy.

Bladl'n

Salzburg recipes

Ingredients:

500 g rye flour (or mixed with a little wheat flour)

salt

40 g butter

ca. 3/8 l water

Directions:

Put flour in a bowl and add salt. Add butter in walnut-sized portions to the flour and pour the boiling hot water over it.
Make a smooth dough, kneading thoroughly. Form the dough into a roll, cut off equal-sized slices and roll out into thin pancakes; flour and stack to keep warm. Now cut through the pancakes to create two half-moon-shaped pieces.
Fry thoroughly in very hot fat until bubbles form.
Stack the cooked "Bladln" and cover. They should be soft and not allowed to dry out. Bladln go nicely with sauerkraut.

Pinzga-Muas

Salzburg recipes

Ingredients:

300 g flour

1/2 l milk

300 g butter

salt

Directions:

Pour the boiling milk over the salted flour and lightly mix.
Your dough should not be too firm. In a pan, heat up plenty of butter, add the dough and fry over a small flame until cooked through. As it cooks, frequently break the mixture up with a spatula so that it becomes crumbly.

Hasenöhrl - "Rabbit Ears"

Salzburg recipes

Ingredients - for ca. 6 servings:

½ l milk

60 g butter

330 g flour

salt

clarified butter for frying

Directions:

Add salt to the flour, heat up milk along with the butter. Pour the hot milk over the flour and quickly kneed into a dough. Allow the dough to stand. Form the dough into a roll, slice, then roll out the individual pieces.
Heat the clarified butter to a high temperature and fry the Hasenöhrl ("Rabbits' Ears") on both sides until a golden yellow. Add a little fat to each, then set on kitchen paper to remove excess.